Effect of Drying Methods on Volatile Compounds of <i>Citrus</i> <i>reticulata</i> Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS
To reflect the volatile differences of dried citrus peel as affected by cultivars and drying methods, the volatile compounds of dried citrus peel of two cultivars (<i>Citrus reticulata</i> “Chachi” and <i>Citrus reticulata</i> “Ponkan”), prepared under three drying methods (s...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/17/2662 |